• Place the chuck roast in a 6-quart slow cooker. Sprinkle the dried parsley, garlic powder, onion powder and salt evenly over all sides of the roast, patting any excess into the meat. Pour the beef broth around the sides, sprinkle the pepperoncini around, and place the butter on top of the roast.
• Cover and cook on high for 6-7 hours, or low 8-10, or until the roast shreds easily. Shred the meat with two forks and serve with the accumulated juices (au jus). If the beef is not fall-apart tender, it means you haven't cooked it long enough. Simply had 30 minutes of cook time until the beef is tender and shreddable.

Optional Gravy

• To make gravy, carefully strain the accumulated liquid from the slow cooker. In a small bowl, whisk together two tablespoons of the liquid with 1 tablespoon of cornstarch. Heat the remaining accumulated liquid in a medium saucepan over medium heat until simmering. Slowly pour in the liquid-cornstarch mixture and simmer until desired thickness is reached. Season with salt and pepper to taste and serve.